CN104055040A - Natto sprout - Google Patents

Natto sprout Download PDF

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Publication number
CN104055040A
CN104055040A CN201310103541.2A CN201310103541A CN104055040A CN 104055040 A CN104055040 A CN 104055040A CN 201310103541 A CN201310103541 A CN 201310103541A CN 104055040 A CN104055040 A CN 104055040A
Authority
CN
China
Prior art keywords
natto
sprout
nattoes
bud
sprouts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310103541.2A
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Chinese (zh)
Inventor
袁维理
林松青
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310103541.2A priority Critical patent/CN104055040A/en
Publication of CN104055040A publication Critical patent/CN104055040A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

A natto sprout belongs to the technical field of food. Natto sprouts are more abundant in nutrition than nattoes, and the metabolism of bacillus natto is more vigorous; therefore, the active nutrients and health-care effect of natto sprouts are better than those of nattoes. When natto sprout production is compared with traditional natto production, nattoes are firstly subjected to sprouting for 20-30 hours to reach a sprout length of not more than 3-5 mm, and then bacillus natto can be inoculated.

Description

Natto bud
Natto bud is compared with traditional natto, except thering is the health-care effect of natto, and contain that soybean germination produces enrich active nutritional material, as amino acid, Soybean Peptide, compound sugar, oligosaccharides, protease, amylase, gibberellic acid, melanoidin, various active material precursor, as thiophene, pyrroles, furans, pyrazine etc., wherein carrotene, B family vitamin content increase 1-3 doubly, particularly VB 12increase by 12 times! Protein utilization improves, and raffinose degraded is avoided abdominal distension, the Aspartame in bean sprouts can reduce lactic acid in human body gathering, eliminate tired, the interferon anti-reflecting virus of generation, antitumor; And the abundant nutrition in bean sprouts makes bafillus natto metabolism more vigorous, therefore, natto bud is abundanter than natto nutrition.
Concrete enforcement:
1, soybean selects cleanly, in 20-30 DEG C of lixiviate 12 hours, water is drained, upper multiple towel moisturizing, and vernalization 20-30 hour, to bud length≤3-5mm.
2, pressurization cooks (0.1mpa20-30min), cools to 60 DEG C of inoculation bafillus nattos, mixes thoroughly, packs disinfecting container into, moves into fermenting cellar, temperature 40-42 DEG C, humidity 85-90%, fermentation 24-40 hour.
3, the natto bud fermenting is put into the after-ripening in 24 hours of 4 DEG C of refrigerators, is finished product natto bud.Edible preincubation≤10 DEG C, in order to avoid spore germination by repetition.
Natto bud can marketing fresh, also can freeze-drying or vacuum dehydrating at lower temperature, and as the raw material of food, beverage, tune taste.
Embodiment:
One, freeze-drying
Freeze-dried powder can retain the active nutrient component in natto bud to greatest extent, can produce capsule and chewable tablets.
Two, low temperature heated-air drying
Xeraphium can be added in biscuit, bread, cake, also can defibrination, filtration, homogeneous or lixiviate, and preparation of drinks, flavouring.
Three, marketing fresh
Packing 100-200g/ box, is placed in≤10 DEG C of sale of supermarket refrigerator insulation.

Claims (1)

1. by the soybean just having germinateed (bud length≤3-5mm), cook, cool, inoculation bafillus natto, produces natto bud.
CN201310103541.2A 2013-03-20 2013-03-20 Natto sprout Pending CN104055040A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310103541.2A CN104055040A (en) 2013-03-20 2013-03-20 Natto sprout

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310103541.2A CN104055040A (en) 2013-03-20 2013-03-20 Natto sprout

Publications (1)

Publication Number Publication Date
CN104055040A true CN104055040A (en) 2014-09-24

Family

ID=51543198

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310103541.2A Pending CN104055040A (en) 2013-03-20 2013-03-20 Natto sprout

Country Status (1)

Country Link
CN (1) CN104055040A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1371627A (en) * 2002-03-18 2002-10-02 吉林省育华生物技术开发有限责任公司 Method for making active nutritious natto
CN1819773A (en) * 2003-07-11 2006-08-16 日清奥利友集团株式会社 Germinated beans with excellent flavor, processed food therewith, and foods containing the same
CN101536763A (en) * 2009-01-14 2009-09-23 袁维理 Active nutrient flavoring
CN102669586A (en) * 2012-06-11 2012-09-19 东北农业大学 Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics
CN102763815A (en) * 2012-07-13 2012-11-07 上海诺金科生物科技有限公司 Chickpea natto and making method and application of chickpea natto

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1371627A (en) * 2002-03-18 2002-10-02 吉林省育华生物技术开发有限责任公司 Method for making active nutritious natto
CN1819773A (en) * 2003-07-11 2006-08-16 日清奥利友集团株式会社 Germinated beans with excellent flavor, processed food therewith, and foods containing the same
CN101536763A (en) * 2009-01-14 2009-09-23 袁维理 Active nutrient flavoring
CN102669586A (en) * 2012-06-11 2012-09-19 东北农业大学 Method for making sour natto by fermenting budded soybean through fibrinolytic bacteria and probiotics
CN102763815A (en) * 2012-07-13 2012-11-07 上海诺金科生物科技有限公司 Chickpea natto and making method and application of chickpea natto

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
张钟等: "《食品工艺学实验》", 31 August 2012, 郑州：郑州大学出版社 *
郭伦: "《豆芽生产新技术》", 30 September 2005, 北京：金盾出版社 *
黄纪念等: "《豆制品加工实用技术》", 30 November 2008, 郑州：中原出版传媒集团，中原农民出版社 *

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PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140924